Recipes »Spaghetti With Garlic, Lamb Sausage, and Arugula

A Brix Picks Original

I am usually slave to a recipe, so I was very proud of myself for producing such a great meal tonight without one. I owe a lot, of course to the awesome ingredients I picked up from Eataly (a madhouse on the weekend, phew!).

I opted for a thin lamb sausage that proved to be delicious and a jar of Sugo al Pomodoro e Verdure Dell’Otro (tomato and vegetable sauce).

I had my favorite dry pasta waiting at home – Rao’s and went to work.

I started with tons of garlic slices (at least 5 cloves), olive oil and the sausage and let it cook while the water boiled.

Once the sausage was browned and the pasta was cooking (9 and a half minutes makes perfect al dente) I added the jar of tomato sauce, parmesan rind, garlic salt and cracked pepper.

Lastly, with just a few minutes left on the pasta, I threw in three handfuls of arugula which wilted quickly as well as a splash of lemon juice.

Just add the pasta to the mixture once it’s done and top with a heap of parmesan – mmmm!

I deserved (and got) a Sixpoint Sweet Action for such a yummy meal.

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Posted on July 31, 2011

Recipes »Spaghetti with Ground Lamb and Spinach

from Food & Wine

This Lamb and Spinach Spaghetti recipe won rave reviews and even though I made a ton, not a strand of pasta was left. Lamb lends an earthy taste and makes for a much less greasy meal than if this called for ground beef. Sunny days are not quite here yet, so take advantage of heavy comfort food weather and make this delicious dish.

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Posted on April 13, 2011

Recipes »Lamb Burgers with Cilantro and Chevre

from “Cold-Weather Cooking” by Sarah Leah Chase

There’s something special about this Lamb Burger with Chevre and Cilantro. It stays moist even when cooked past medium and packs a whole lot of flavor. Top with the usual condiments and even add some harissa for a kick. While the recipe calls for grilling, pan frying works just as well.

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Posted on October 18, 2010

Recipes »Lamb Burgers

lamb burgersPhew, there's no getting around the heaviness of a home-made burgers but gosh, they are good. For my first Serious Eats recommended recipe I went with these with lamb burgers (adapted from Ted Allen's The Food You Want to Eat) and the zest, capers and mustard were great flavor enhancers – however, I would cut down on the oil next time, possibly even sub in some Pam.

We garnished these lively patties with think slices of fresh tomato and French Raclette cheese, which is often served abroad heated then scraped onto plates. It's very creamy and melts nicely, a nice departure from the usual sharp cheddar.

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Posted on April 13, 2009